Smoked | Source: Diana’s head | |
Number of Portions: 20 sandwiches | Portion Size: 1 sandwich | |
Ingredient | Amount | Procedure |
Broccoli, fresh, chopped | 2 heads (if using frozen ~ 4 pounds) | Steam for 5 minutes |
Reduced fat mayonnaise Sunflower seeds Cheddar cheese, shredded | ¾ cup ½ cup ½ cup | Mix together |
Wheat bread Smoked | ~ 2 loaves, 2 slices per sandwich 1 slice per sandwich | Layer wheat bread with #30 scoop of mayo mixture, broccoli, then Grill with Whirl. |
The Vulgar Gourmet
Thursday, September 22, 2011
Brocolli Sandwich for Dana
Monday, June 27, 2011
Squash Salad
This is WONDERFUL, if a bit sweet, and well worth the effort!
Roasted Butternut Squash Salad | Source: Ina Garten Barefoot Contessa, Back to Basics | |
Yield: 4 servings | Portion Size: | Preheat oven to 400°F |
Ingredients | Amount | Procedure |
Squash, butternut, peeled and diced Oil, olive Maple syrup Salt Pepper Cranberries, dried | 1.5 pounds 1 Tablespoon ½ teaspoon ½ teaspoon 3 Tablespoons | Place the squash on a sheet pan. Add oil, syrup, salt and pepper and toss. Roast for 15-20 minutes, turning once, until tender. Add cranberries the last 5 minutes. |
Apple Cider Cider Vinegar Shallots, minced | ¾ cup 2 Tablespoons 2 Tablespoons | While squash is roasting, make the vinaigrette. Add to a small saucepan and bring to a boil and cook for 6-8 minutes until cider is reduced to ¼ cup. |
Mustard, Dijon Oil, olive Salt Pepper | 2 teaspoons ½ cup ½ teaspoon ½ teaspoon | Off the heat, whisk in. |
Arugula Nuts Parmesan, freshly grated | 4 ounces ½ cup ¾ cup | Put lettuce in salad bowl. Top with squash, nuts, and parmesan. Spoon vinaigrette over. |
Mujadarrah
Mujadarrah | Source: Talia Kurzion | |
Yield: | Portion Size: | |
Ingredients | Amount | Procedure |
Oil, olive Onion, sliced thin | ¼ cup 1 large | Heat oil in large skillet and cook onions about 10 minutes until browned. Remove from heat and set aside. |
Lentils Water | 1 1/3 cups To cover | Put lentils in a saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, simmer for 15 minutes. |
Rice, uncooked long grain Water Salt Pepper | ¾ cup To cover ½ teaspoon ½ teaspoon | Stir in rice and enough water to cover . Season with salt and pepper. Cover and continue to simmer 15 to 20 minutes. |
Mix half the onions into the lentil/rice mixture. | ||
To serve: Top with yogurt and remaining onions. |
This may not be the original recipe that Talia gave me (I cannot find it) but it is close. And yummy.
Chipotle Chocolate Cake
Chipotle Flourless Chocolate Cake | Source: Lisa Beth Robinson | ||
Yield: 1 cake | Portion Size: | Preheat oven to 350°F | |
Ingredients | Amount | Procedure | |
Line the bottom of a 9.5” springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with non-stick cooking spray. | |||
Chocolate, semi sweet Butter, unsalted, cut into pieces | 10 ounces 7 Tablespoons | Melt over a double boiler, stirring occasionally until smooth. | |
Eggs, large Sugar, granulated | 5 1 cup | Whisk together and slowly add the melted chocolate. | |
Cinnamon Chipotle Chili Powder Pepper, Cayenne Salt | ½ teaspoon ¾ teaspoon 1/8 teaspoon 1/8 teaspoon | Add. | |
Pour into springform pan and bake for 22-25 minutes or until a toothpick comes out clean. | |||
Cool completely on a wire rack. Dust with powdered sugar and serve. |
This is pretty spicy as written. You can tone it down a bit if you like.
Tuesday, May 24, 2011
Goin' to the Beach!
Beach Menu
Day | Meal | Menu |
Sa | D | Beer Can Chicken/ veg/risotto |
Su | B | Eggs Benedict/Creamed Spinach |
D | Marluza/storebought bread/key lime cheesecake | |
M | B | Biscuits and Gravy |
D | O U T | |
T | B | Sweet potato pancakes |
D | Mediterranean: lamb/spanakopita/couscous/pita/lemon cake | |
W | B | Eggs/Bacon/Cheesy Grits |
D | FISH/salad/biscuits with herbs and cheese | |
Th | B | Strata/tomato pie |
D | Lasagna/salad/breadsticks/chocolate tiramisu | |
F | B | French Toast with Gary bread |
D | Brisket/mashed potato/veg/chocolate cake | |
Sa | B | Quiche |
Tuesday, May 17, 2011
Poached Pears
These are GREAT!
Poached Pears in Honey,Ginger,and Cinnamon | Source: Giada’s Food Network Show Adapted by: | |
Yield: 6 servings | Portion Size: 1 pear | |
Ingredients | Amount | Procedure |
Moscato wine Simple syrup (½ and ½ ) Cinnamon stick, broken in ½ Honey Fresh ginger, peeled, finely chopped Vanilla bean, split lengthwise and seeds scraped | 750-mL bottle 2 cups 1 2 Tablespoons ¾” piece 1 | In a saucepan large enough to hold all the pears, combine. Add the vanilla bean seeds and the pod. Bring the mixture to a simmer, stirring occasionally until the honey has melted. |
Ripe Anjou pears, peeled | 6 | Add the pears to the liquid and simmer for 15-20 minutes, turning occasionally, until the pears are tender. |
Remove the pears from the liquid and allow to cool. | ||
Continue to simmer the liquid until it thickens and is reduced by half (about 15-20 minutes). Cool to room temperature. Remove the chunky stuff. | ||
Vanilla ice cream | 3 cups | Place the pears on small serving plates with a ½ cup scoop of vanilla ice cream. Drizzle with the syrup. Serve. |
Can also drizzle with chocolate syrup
Leftover syrup can be used to flavor martinis.
Ignore the beet recipe on the dessert post
Giada’s RaspberryRicotta Mousse | Source: Giada on Food Network Adapted by: | |
Yield: | Portion Size: | |
Ingredients | Amount | Procedure |
Ricotta cheese Raspberry Jam | 15 ounces ½ cup | Mix together |
Whipping cream | 1 cup | Whip until soft peaks form |
Sugar, Confectioners | 3 Tablespoons | Add to whipping cream and whip until firm peaks form. |
raspberries | 1 cup | Fold into cheese/jam mixture. |
Serve in individual sherbet cups. Top with berries. | ||
Store in refrigerator until ready to serve |
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